It is a small to medium-sized evergreen tree growing up to 10–20 m (33–66 ft) high, with smooth gray bark and a uniform spherical to hemispherical crown. It is dioecious, with separate male and female plants. It tolerates poor acidicsoils. The root system is 5–60 cm (2.0–23.6 in) deep, with no obvious taproot.

The fruit is spherical, 1.5–2.5 cm (0.59–0.98 in) in diameter, with a knobby surface. The surface color is typically a deep, brilliant red, but may vary from white to purple. The flesh color is similar to surface color, or somewhat lighter. The flesh is sweet and very tart. At the center is a single seed, with a diameter about half that of the whole fruit.

Also called Morella rubra Lour.; Myrica rubra var. acuminata Nakai. It is usually cited as Myrica rubra (Lour.) Siebold & Zuccarini. However, in their publication of 1846, Siebold & Zuccarini provided a description only, with no reference, direct or indirect, to Morella rubra Lour. (1790). Therefore, the name Myrica rubra Siebold & Zuccarini must be treated as new, preventing the combination in Myrica of Loureiro’s earlier name.[1]

It is native to eastern Asia, mainly in south-central China where it has been grown for at least 2000 years.[2] Chinese cultivation is concentrated south of the Yangtze River, where it has considerable economic importance. Its niche is forests on mountain slopes and valleys at altitudes of 100–1,500 metres (330–4,920 ft).[1]

Yangmei trees are prolific producers, with a single tree yielding some 100 kilograms of fruit.[3] As of 2007, 865,000 acres were devoted to yangmei production in China--double the amount of acres utilized in apple production in the United States.[4]

Some cultivars with large fruit, up to 4 cm in diameter, have been developed. Besides fresh consumption, the fruits may be dried, canned, soaked in baijiu (Chinese liquor), or fermented into alcoholic beverages. Dried fruits are often prepared in the manner of dry huamei (Prunus mume with flavorings such as licorice or salty licorice). The juice has been commercialised under the brand name "Yumberry" under which name it is trade-marked in the EU. In Yunnan Province in China, there are two main types of yangmei, a sour type used for making dried fruit and a sweet type used for juice and fresh eating.

Various species of Myrica have been studied scientifically for horticultural characteristics or phytochemicals implicated with health benefits. Dating to 1951, the horticultural literature includes studies on

Archaeological and written evidence suggest that yangmei cultivation first took place in China over 2,000 years ago during the Han Dynasty.[3] Yangmei is mentioned throughout Chinese literature, including several appearances in Li Bai's poems.[16]